- "Wu kok": Crisp, deep-fried yam dumplings with minced pork-mushroom flling - stodgier skin than what a good "wu kok" should be, but the requisite flavours were there.

Overall, not the best dim sum I'd had in London - that honour goes to Royal China Club (http://chowhound.chow.com/topics/878337) on Baker St, Marylebone - but credit goes to Joy King Lau for preserving all the traditional tastes of each dim sum item there right to a 't'. What you get here is good old-fashioned Cantonese cooking.